Pages

Monday, 25 November 2013

Navaratna Paniyaram

A healthy quick breakfast dish or evening snack made using idly batter readily available in the fridge or just like that with the dals. I had this Navaratna paniyaram in my friend's place. It is simple and easy to make if we have some variety dals and paniyaram pan. My kids love this paniyaram and my son even adds saying it tastes like vada, which is one of his favorites.

Lentils/beans are important part of diet in India. Be it plain rasam, sambar or dal lentils/beans are the main ingredients. I try to include lentils as much as possible as they are not only nutritious but also taste good. I know paniyaram Tastes well But here I am posting a recipe where I have used 9 different lentils/beans, so the name Navaratna paniyaram. The recipe source is of course my mother. Serve hot or warm. It goes well even as a side dish with rice and curry.

Prep time:20 mins |Cook time:30 mins

Cuisine :South Indian ,Tamil Nadu recipes

Ingredients

Quantity

White Channa Dal

2 tbsp

Black channa dal

2 tbsp

White Karamani

1 tbsp

Rajma

2 tbsp.

Mochai

3 tbsp.

White Peas

1/3cup

Green Peas

¼ cup

Horse gram( kollu)

2 tbsp

Green gram

3 tbsp

Salt

To taste

Fennel seeds

¼ tsp.

Green chillies

4 no’s

Grated ginger

2”

Idly batter(optional)

½ cup

To temper

Oil

As needed

Mustard seeds

¼ tsp.

Split urad dal

½ tsp.

Chopped Onion

2 no’s

Oman

¼ tsp.

Hing

Pinch

Curry leaves

Few sprigs

Coriander leaves

Few sprigs

Method

1. Soak the beans in water overnight or for 6 hours min.The next day, they would have swollen and doubled in volume. Pressure cook the beans with some salt with some amount of water for 2 to3 whistles until cooked but not mushy.

2. In a pan heat the oil, add the mustard seeds, urad dhal and curry leaves. Allow it to crackle. Add the chopped onions and sauté until onions are tender. Now add the omam and give a quick stir.3. Now add some chopped cilantro or coriander leaves .Switch off the flame.Add it to the Navaratna Idly batter. Sprinkle a pinch of asafetida and mix the batter well. Can add little water if the batter is too thick. But don't bring it to dosa batter Consistency.

4. Heat the Paniyaram pan and sprinkle oil/ghee in the holes. Then pour a spoonful of batter in each hole. (Fill only 3/4th of the hole).Cook for 2-3 minutes, until batter begins to puff up and set on the underside turning golden brown.

5. Next using a wooden skewer flip the paniyaram over so that the browned underside side is uppermost and uncooked top side is underneath. Cook this side till golden brown too. 6. Paniyarams are ready when a skewer poked in the middle comes out clean and they are puffed up golden brown and spongy.

7. Serve it with hot sambar or coconut Chutney

Notes

Adding grated carrot, chopped spinach or grated cabbage makes the paniyarams nutritious. The amount of each bean is completely personal preference. Beans usually cause flatulence. So don’t skip the ginger and omam for digestion.

Yes pa..just a simple way.2 whistles will do for pressure cooler and then grind smoothly with very little water.Add little by little..then add idly batter.Its actually optional.U can proceed without adding also.I just wanted it for the outer layer.